Follow these steps for perfect results
corn tortillas
enchilada sauce
chopped green chiles
chopped
non-fat sour cream
non-fat cottage cheese
shredded monterrey cheese
shredded
dry Lipton onion soup mix
dry
chopped green onions
chopped
sliced olives
sliced
In a large bowl, mix together the sour cream, dry Lipton onion soup mix, cottage cheese, chopped green chiles, green onions, and sliced olives (optional).
Preheat oven to 325°F (160°C).
Grease a 13x9 inch baking pan.
Spread a small amount of enchilada sauce in the bottom of the pan.
Cover the bottom of the pan with a layer of corn tortillas.
Spread about 1/3 of the cheese mixture over the tortillas.
Sprinkle with shredded Monterey Jack cheese and a bit of enchilada sauce.
Repeat layers of tortillas, cheese mixture, Monterey Jack cheese, and enchilada sauce.
Finish with the remaining cheese mixture, Monterey Jack cheese, and a final layer of enchilada sauce to cover the entire dish.
Cover the pan with foil.
Bake for 35-45 minutes, or until heated through and the cheese is melted and bubbly.
Let stand for 10 minutes before serving.
Expert advice for the best results
Add shredded chicken or beef for a heartier meal.
Use a spicier enchilada sauce for extra heat.
Everything you need to know before you start
20 minutes
Can be made ahead and frozen.
Serve warm, garnished with sour cream and chopped green onions.
Serve with a side of rice and beans.
Pairs well with the spices.
Discover the story behind this recipe
Common comfort food
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